Caramel Apple Pie with Streusel Topping

Ingredients

• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3 to 4 tablespoons ice water
• filling:
• 9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon pumpkin pie spice
• topping:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup finely chopped walnuts

Directions

In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight.

Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat.

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.

For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts.

Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.